Dhaniwal Korma Recipe

Name: Dhaniwal Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chickens, cut into parts, skinned or 3 lbs lamb stew meat, cut into 1 inch cubes; 2 cups water; 1/2 teaspoon turmeric; salt, to taste; 2 black cardamom pods; 2 tablespoons oil; 2 onions, sliced in half rings; 5 black peppercorns; 3 whole cloves; 3 cardamom pods; 1 (1 1/2 inch) cinnamon sticks; 4 cups yogurt, stirred lightly; 5 garlic cloves, pressed; 1 bunch cilantro, chopped; 1 teaspoon cracked black pepper

Servings: persons

1 whole chickens, cut into parts, skinned or 3 lbs lamb stew meat, cut into 1 inch cubes
2 cups water
1/2 teaspoon turmeric
salt, to taste
2 black cardamom pods
2 tablespoons oil
2 onions, sliced in half rings
5 black peppercorns
3 whole cloves
3 cardamom pods
1 (1 1/2 inch) cinnamon sticks
4 cups yogurt, stirred lightly
5 garlic cloves, pressed
1 bunch cilantro, chopped
1 teaspoon cracked black pepper

1
Combine meat, water, turmeric, salt, and black cardamom pods in a large saucepan. Bring to a boil, then simmer 20 minutes for chicken and 45 to 50 minutes for lamb, until meat is cooked. Remove meat, reserving broth.
2
Heat oil in a large skillet. Add onions and saute until reddish brown and crisp. Remove and drain on paper towels.
3
Add spices to the skillet and stir. Add yogurt and garlic. Cook, stirring constantly, until mixture has reduced to a thick sauce.
4
Add meat to the yogurt sauce. Cook, stirring occasionally, 3 to 4 minutes. Add reserved broth. Continue cooking until sauce is reduced to come about 1/3 of the way up the meat.
5
Crumble onions and sprinkle over meat. Stir in cilantro and pepper. Spoon off excess oil and remove whole spices before serving.
6
Serve with rice.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 whole chickens, cut into parts, skinned or 3 lbs lamb stew meat, cut into 1 inch cubes, 2 cups water, 1/2 teaspoon turmeric, salt, to taste, and more.

Yes, Dhaniwal Korma falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dhaniwal Korma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions